Jams & Jellies in Less Than 30 Minutes Review

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(More customer reviews)I just couldn't believe the "In 30 Minutes" part. But it's true. And sooo easy, and tasty. There goes my calorie counting; these jams really are good, and what a variety. Can't wait to try more of these unique formulas.

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These jams and jellies are not only yummy on toast and biscuits, but they also turn fish to delish, go neat with meat, and dress up cheese in a breeze!

For the creative cook who has no time to spare, Jams and Jellies in 30 Minutes or Less is the answer. Simple cooking directions and ingredients are the keys to quick and successful refrigerator jams that can be eaten the same day they're prepared, or savored for up to three weeks. No canning required!

Pineapple Pleasure

Onion Jam

Tomato Ginger Jam

Southern Ambrosia

Sour Orange Marmalade

Freezer Black Cherry Jam

Cranberry Pear Relish

Jalapeno Jelly

Garlic Galore

Champagne Jelly

Cantaloupe Jam

Guava Jam

Mimosa Jam

Flowers & Strawberry Jam

Grapefruit Marmalade

Orange Sauterne Jelly

Papaya Tropics Jam

Mango Madness Spread

Pineapple/Carrot Jam

Lime Jelly

Herb Jelly

Violet Jam

Beet Jelly

Fig Jam

Green Tomato Jelly/Mock Raspberry

Framboise Raspberry Jam

Pumpkin Jam

Pear and Cranberry Jam

Pamela Bennett grew up in Durham, North Carolina, and graduated from Crofts College and the University of North Carolina at Chapel Hill. She owned and operated Black Sheep Baskets in Dallas, Texas, which featured her jams. She now lives in Provo, Utah.

Homemade jams without the stress and mess.

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The Super Jam Cookbook: Over 75 Recipes, From Jams to Jammy Dodgers and Marmalades to Muffins Review

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(More customer reviews)I love this book. The jams can be made with sugar instead of juice as there are directions on how to change the recipes for that. I've had such a hard time finding low sugar jam recipes that don't used modified pectin or artificial sweeteners. This book has them. The book does not have the basic directions for hot water bath canning (something of a curiosity to the English) but any other American book would have that, just make sure to follow that and you'll do fine.

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SuperJam is a delicious range of jams and marmalades. They're "super" because they're made with "superfruits," such as cranberries and blueberries, and fruit juice, rather than sugar, meaning they're healthier than your average pot of jam. This cookbook is a juicy celebration of all things jammy. As well as being packed full of recipes for jams, marmalades, chutneys and jellies, the book offers more unusual ideas for spreads, such as Banana and Rum Curd, Dulce de Leche and Chilli Jam. Exquisitely designed and lavishly photographed, The SuperJam Cookbook will be a lovely gift or simply the perfect way to indulge your love of one of life's greatest comfort foods.

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Gourmet Preserves Chez Madelaine: Elegant Marmalades, Jams, Jellies, and Preserves in Small Quantities Plus Quick Breads, Tarts, Scones, Muffins, and Desserts Review

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(More customer reviews)Preserving small quantities was the reason for my purchasing this book and the reasonable price. Color photos would just increase the cost of this book, and for me I can do without. Even though I have experience in preserving, I found the Introduction and the 1st 2 chapters very informative. The preserving recipes that are included are fun and the fruit combinations are new to me. Cutting down on sugar is an added bonus. I do enjoy the dessert recipes and Chez M's recipe for Creme Fraiche always works for me. The seasonal guide at the end of the book is so worthwhile. I also appreciate Ms. Bullwinkel giving her web address for questions. It is a book that I will keep close to my kettle.


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The delightfully old-fashioned art of "putting up" needn't mean crates of fruit, interminable water baths, and a sweltering kitchen. The 130 delicious recipes in this book — including Cherry Preserves with Cassis, Apple-Ginger Jam, Cinnamon-Citrus Marmalade with Apricots, Ratatouille Marmalade, and Kir Cocktail Jelly — are made with small quantities of fruit and standard kitchen equipment. Prepared without commercial pectin, the preserves are lower in sugar than most, allowing the full flavor of the fruit to shine through — and some are made with no refined sugar at all. As a tasty bonus, the book gives recipes for quick breads and muffins that are perfect complements for the jams and jellies, as well as for desserts that make delectable use of those homemade preserves. Author and preserves aficionado Madelaine Bullwinkel offers reassuring professional advice, how-to illustrations, and timesaving techniques that make the process surprisingly simple. Expert tips for solving common preserve-making problems, such as jellies that refuse to firm up, as well as a seasonal guide to fruits and veggies are also included.

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Rhubarb Jam Review

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(More customer reviews)I love rhubarb but hate paying Southern grocery story prices for it (when fresh rhubarb costs more per pound than asparagus, there's something seriously wrong with my world), so I was eager to purchase rhubarb jams and pie fillings.
This jam was good and it didn't take me a week to use it up, but it wasn't as tart as I prefer (tasted pretty much like apple butter, to me, and I feel that you really should be able to tell the difference between apple and rhubarb preserves by taste, not just by texture).
However, if you want some rhubarb in your diet and don't necessarily crave tartness, this might be a good choice.

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Strawberry Rhubarb Sugar Free Jam Review

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(More customer reviews)Although I liked this jam, it's probably not for someone not used to sweetners other than sugar. I would have given this 5 stars if it had been sweetened with "splenda"

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